A traditional kaygana made by mixing egg, flour and plenty of greens, then cooking it thin in a pan. This egg-based crepe from Black Sea cuisine is a practical delicacy enjoyed both at breakfast and as a snack.
Beat the eggs in a bowl, add the flour and milk, and mix until no lumps remain. Achieve a runny batter.
Add chopped parsley, chopped scallions, salt, and black pepper to the batter and mix.
Heat a little vegetable oil in a pan, pour in a ladleful of batter, and spread into a thin layer. Cook over low heat until the bottom browns, then flip and cook the other side. Repeat until all the batter is used, and serve hot.
Important: For the kaygana (egg pancake) to be thin and soft, keep the batter runny; a thick batter turns out dense and rubbery. Caution: Heat the pan well and cook over low heat — over high heat the outside burns while the inside stays raw. Contains egg and gluten (flour).
A pinch of baking powder added to the batter makes the kaygana softer. You can enrich the greens with spring onion and dill instead of parsley.
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